This is a French chef’s secret — the hidden ingredient in unbeatable salad dressing is a splash of chicken or beef stock. To make salad dressing, all you have to remember is three-to-one…three parts extra virgin olive oil and one part fresh lemon juice. I toss in crumbled feta cheese, whisking each ingredient as it’s added in. The final splash of chicken stock or beef stock (even the juice from a steak) gives it oomph, backbone. When I’m in the mood, I add a half-teaspoon of Dijon mustard and a tablespoon of chopped shallots.

Photo: Christine Wisnieski/Flickr, creative commons

The post The Secret to a Great Salad Dressing appeared first on Faith Middleton's Food Schmooze.

This is a French chef&#8217;s secret — the hidden ingredient in unbeatable salad dressing is a splash of chicken or beef stock. To make salad dressing, all you have to remember is three-to-one&#8230;three parts extra virgin olive oil and one part fresh lemon juice. I toss in crumbled feta cheese, whisking each ingredient as it&#8217;s added in. The final splash of chicken stock or beef stock (even the juice from a steak) gives it oomph, backbone. When I&#8217;m in the mood, I add a half-teaspoon of Dijon mustard and a tablespoon of chopped shallots.
Photo: Christine Wisnieski/Flickr, creative commons
The post <a rel="nofollow" href="https://foodschmooze.org/podcast/the-secret-to-a-great-salad-dressing/">The Secret to a Great Salad Dressing</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.

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The 60-Second Food Schmooze

This is a French chef’s secret — the hidden ingredient in unbeatable salad dressing is a splash of chicken or beef stock. To make salad dressing, all you have to remember is three-to-one…three parts extra virgin olive oil and one part fresh lemon juice...

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